Idli-SK Khazana

An all-time favourite South Indian breakfast snack now appreciated all over the world This is a Sanjeev Kapoor exclusive recipe.

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Idli-SK Khazana

Main Ingredients Parboiled rice (ukda), Split skinless black gram (dhuli urad dal)
Cuisine South Indian
Course Snacks and Starters
Prep Time 10-15 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Idli-SK Khazana

  • 1 1/2 cups Parboiled rice (ukda) Soaked for 4-5 hours
  • 1/2 cup Split skinless black gram (dhuli urad dal)
  • 1/4 cup Kolam rice soaked for 4-5 hours
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • to taste Salt
  • for greasi Oil
  • to serve Green chutney
  • to serve Sambhar


  1. Soak split black gram with dried fenugreek seeds in a bowl for 4-5 hours.
  2. Grind together drained parboiled rice and kolum rice with some water into smooth and semi-thick batter. Transfer into a bowl.
  3. Grind drained split black gram-dried fenugreek seed mixture alongwith 2-3 tablespoons water into smooth and semi-thick paste. Transfer into the same bowl and mix well with your hand.
  4. Cover with cling film and set aside to ferment for 8-9 hours.
  5. Add salt to the batter and mix well.
  6. Heat some water in an idli steamer, cover and let the water boil.
  7. Grease the idli moulds with some oil, pour some batter in it and lightly tap. Place the moulds in the hot steamer, cover and steam for 7-10 minutes.
  8. Remove from steamer and slightly cool. Dip a spoon in some water and demould the idlis.
  9. Serve hot with green coconut chutney and sambhar.